Easy Cream Puffs Recipe

Hollow and moist cream puffs are stuffed with an amazing whipped cream filling and covered in milk chocolate.

Cream puffs may look and sound like a complicated dessert but their really quite simple to make. With a few prepping steps and the oven doing the baking all these need is some assembling and self control because these are REALLY good! Much better than the store version! My friend (who gave me the recipe to these delicious puffs) has mentioned that when she had brought these to work one time, one of her coworkers took some for his dad to try and his dad responded that these were the best cream puffs he’s ever had. I totally agree because they really are that amazing! I highly recommend dipping these in milk chocolate (or a chocolate bar you enjoy) for best tasting results. Give these a try you shouldn’t be disappointed, if I can make them I’m sure you can too:)

Ingredients for Cream Puff Dough:

1 cup water

1 stick unsalted butter

pinch of salt

1 cup all-purpose flour

4 eggs

How to Make Cream Puffs:

Melt butter in water and salt over medium-high heat.

2. Add the flour and quickly whisk until a thin film forms on the bottom of the saucepan and batter forms into a ball (1-2 min).

3. Remove from heat and transfer dough into a stand mixer. Allow dough to cool for 3 minutes.

4. With a paddle attachment; beat dough over med heat to let heat escape. Then add 1 egg at a time beating well after each addition. Beat dough for 2 minutes after the last egg is added. Dough should be tacky and creamy.

5. Transfer dough into a piping bag (or ziploc-bag.) I used a round tip but the opening of a piping bag will work just as good.

6. Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Tip: dap the four corners of the baking sheet with some of the batter before applying the parchment paper, this helps the paper not slide when piping out.

6. Holding the piping bag in a downward direction, squeeze batter out holding the bag in one place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25″ wide.)

7. Dip your fingers into water and smooth out the pointy tops. Bake in the preheated oven for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate. Cool and set aside until needed.

Keep in mind puffs rise much during baking. They should be hollow and moist on the inside and golden on the outside.

Ingredients for the filling and Topping:

1 (8oz) container of Cool whip (my store had lite and fat-free at the time which worked just fine)

3 tbsp condensed milk

3 tbsp whipped cream cheese

2 (7 oz) Giant Size Hershey’s bars

TO MAKE FILLING:

In a large mixing bowl combine cool whip, cream cheese and condensed milk. Beat until creamy and thick. Refrigerate until needed.

TO MELT CHOCOLATE:

Place chocolate pieces into a microwavable safe bowl and microwave for 1 minute and 30 seconds, making intervals very 30 seconds and stirring.

TO ASSEMBLE PUFFS:

Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.

Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated.

Instructions

Add the flour and quickly whisk until a thin film forms on the bottom of the saucepan and batter forms into a ball (1-2 min).

Remove from heat and transfer dough into a stand mixer. Allow dough to cool for 3 minutes.

With a paddle attachment; beat dough over med heat to let heat escape. Then add 1 egg at a time beating well after each addition. Beat dough for 2 minutes after the last egg is added. Dough should be tacky and creamy.

Transfer dough into a piping bag (or ziploc-bag.) I used a round tip but the opening of a piping bag will work just as good.

Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Tip: dap the four corners of the baking sheet with some of the batter before applying the parchment paper, this helps the paper not slide when piping out.

Holding the piping bag in a downward direction, squeeze batter out holding the bag in one place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25" wide.)

Dip your fingers into water and smooth out the pointy tops. Bake in the preheated oven for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate. Cool and set aside until needed.

TO MAKE FILLING: In a large mixing bowl combine cool whip, cream cheese and condensed milk. Beat until creamy and thick. Refrigerate until needed.

TO MELT CHOCOLATE: Place chocolate pieces into a microwavable safe bowl and microwave for 1 minute and 30 seconds, making intervals very 30 seconds and stirring.

TO ASSEMBLE PUFFS: Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.

Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated. Serve cold.

Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

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I'm Alyona the maker of the recipes behind Alyona's Cooking. Here you'll find a variety of recipes from many cuisines, Restaurant Copycat recipes, to some shared recipes (from others), along with many tips. Read more about me...